Tex-Mex turkey steaks with sweetcorn salad
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Turkey steaks are a great alternative to chicken breast fillets. Here, they’re griddled with some cayenne pepper, to give them a little kick
Ingredients
Calorie controlled cooking spray
4 spray(s)
Turkey breast, skinless, raw
4 fillet(s)
Cayenne Pepper
⅛ teaspoon(s), level
Sweetcorn, frozen, boiled
400 g
Chilli, green or red
1 individual
Tomato
1 large
Spring Onions
2 medium
Peppers, all types
1 medium, jalapeno
Coriander, fresh
2 tablespoon(s)
Lime Juice, Fresh
2 tablespoon(s)
Olive Oil
2 teaspoon(s)
Instructions
1
Make the sweetcorn salad. Cook the sweetcorn in a pan of boiling water for 4-5 minutes until tender, then drain and transfer to a serving bowl. Let cool, then add the remaining salad ingredients to the bowl, season to taste and toss to combine. Set aside.
2
Mist a large nonstick griddle pan with cooking spray and set over a medium-high heat. Season the turkey breast steaks, then sprinkle over the cayenne pepper. Griddle the turkey steaks for 3 minutes on each side, until cooked through and golden.
3
Serve the turkey with the sweetcorn salad and lime wedges for squeezing over.
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